Plaice fillets with shiokoji
Plaice fillets with shiokoji
The fillets are marinated for a few hours in shiokoji, a yeasty ferment made from rice, giving them a wonderful caramelised look and a deep umami flavour. Lemon sole and brill work really well too.
Spring / Summer | Serves 4
4 plaice fillets
4 teaspoons ready to use shiokoji
1 tablespoon grapeseed or other light-flavoured oil
4 lime wedges
Spread about 1 teaspoon of shiokoji all over each fillet and leave in the fridge for a few hours.
When you are ready to cook, heat the oil in a large frying pan and fry the fillets on a medium heat for a couple of minutes on each side depending on the thickness. Watch them very carefully towards the end of the cooking time as the shiokoji will caramelise and can burn easily. If you need to cook the fish in 2 batches, clean the pan before you cook the second batch and add another tablespoon of oil.
Serve on individual plates with a wedge of lime.
